Technology and Microbiological Studies on some Probiotic Dairy Beverages Fortified with Pineapple Pulp

Physico-Chemical, Antioxidant, Microbial and Sensory Properties of Probiotic Dairy Beverage and Fruit Juice with L. casei

Production of Synbiotic-Drinkable Yoghurt Fortified with Different Probiotic Strains and Oat

Preparation of Functional Probiotic Dairy Beverages fortified with Pomegranate Juice Concentrate.

Functional Properties of Yoghurt Fortified with Fruits Pulp

Viability of Probiotic Strains in Moringa Aqueous Extract-Fortified Low-Fat Yogurt

Physicochemical, Microbiological Evaluation of Probiotic Milk Beverages Fortified with Concentrated Apple Juice

Preparing of bacterial probiotic from Lactobacillus sp.

FORTIFICATION OF PROBIOTIC STIRRED YOGHURT BY ADDITION OF APPLE AND MANGO PULPS

PRODUCTION OF PROBIOTIC-FERMENTED RICE MILK BEVERAGE FORTIFIED WITH CACTUS PEAR AND PHYSALIS PULP